- Some chocolate chip cookie dough - Fun sized Snickers candy bars - Caramel syrup
Get a muffin tin and coat with vegetable oil spray. Place a cookie’s worth of dough into each section of a muffin tin. Press the dough down to make a cup shape.
Bake for 10-12 minutes. As soon as the cookies are removed from the oven, place one snickers bar in each cookie cup.
Let cool and cover with caramel just before serving.
INGREDIENTS 2 cups all purpose flour 3 eggs ¼ cup butter, melted 3 tablespoons granulated sugar 3 cups milk
PREPARATION In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps. In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.
To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
Cook until the edges are starting to slightly crisp.
Remove from heat and cover with a paper towel to make sure the crepes stay moist.
Chocolate Strawberry Crepes
Servings: 2
INGREDIENTS 2 crepes (above) ½ cup chocolate hazelnut spread 10 strawberries, sliced Powdered sugar
PREPARATION Spread half of the chocolate hazelnut spread on half of the crepe.
Lay half of the strawberries on the chocolate spread.
Fold the other half of the crepe on top of the strawberries, then fold the crepe in half. Repeat with the other crepe.
Dust with powdered sugar, then serve!
Berry Cheesecake Crepes
Servings: 2
INGREDIENTS2 crepes (above) 1 cup raspberries 1 cup blueberries 1 cup blackberries 2 tablespoons lemon juice ¼ cup sugar ¼ cup powdered sugar 1 8-ounce block cream cheese, softened Powdered sugar to garnish
PREPARATIONIn a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
Cook for about 2 minutes, then remove from heat and cool completely.
Mix the cream cheese with the powdered sugar until smooth.
Spread half of the cream cheese mixture on one side of the crepe.
Spread half of the berries on top of the cream cheese.
Fold the crepe over the berries, then fold in half.
Repeat with the other crepe.
Serve with powdered sugar!
Caramel Banana Crepes
Servings: 2
INGREDIENTS2 crepes (above) ½ cup butter 1 cup brown sugar 1 teaspoon cinnamon 3 bananas, sliced Whipped cream Caramel sauce
PREPARATION In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
Remove from heat and cool.
Spread half of the banana mixture on half of one crepe.
Fold the other half of the crepe on top of the bananas, then fold the crepe in half. Repeat with the other crepe.
Serve with whipped cream and a drizzle of caramel sauce!
S’mores Crepes
Servings: 2
INGREDIENTS2 crepes (above) ½ cup butter 1 cup brown sugar 1 teaspoon cinnamon 3 bananas, sliced Whipped cream Caramel sauce
PREPARATION In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
Remove from heat and cool.
Spread half of the banana mixture on half of one crepe.
Fold the other half of the crepe on top of the bananas, then fold the crepe in half. Repeat with the other crepe.
Serve with whipped cream and a drizzle of caramel sauce!
INGREDIENTS ¼ cup butter, cubed 2 Tbsp. brown sugar ½ tsp salt 1 cup water 1 cup flour 1 tsp vanilla 4 eggs Cooking-oil spray Oil for frying Cinnamon sugar Ice cream Hot fudge and caramel topping (optional)
Equipment: Piping bag with a small star tip Muffin tin (6 to 12 cups)
PREPARATION In a medium saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
Fry them in batches, until nicely browned, no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached, remove them from the oil to a paper towel–lined plate. Dab off any excess oil then roll them in cinnamon sugar. Fill with your favorite ice cream and toppings. Enjoy!
Graham Cracker Crust: 2 packets of graham crackers, finely crushed 1 stick unsalted butter, melted ⅓ cup granulated sugar
Chocolate Filling: 1 ¼ cup of heavy cream 4 tablespoons unsalted butter, cubed ⅓ cup granulated sugar 10.5 oz/300g dark chocolate (60% cocoa minimum) chopped 3 eggs, plus 2 yolks
20 large marshmallows Foil cupcake liners Muffin or cupcake pan
PREPARATION
1. Preheat oven to 350˚F/175˚C 2. Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter. 3. Fill foil cupcake liners halfway, then using a small spoon or your fingers, push down the crumbs to form your crust. 4. Bake 5–7 minutes, until they are just starting to turn golden brown. Set aside. 5. Lower oven temperature to 275˚F/140˚C. 6. Combine the cream, butter, and sugar into a microwave-safe bowl and microwave for 90–120 seconds, stirring halfway through. 7. Add chopped chocolate and stir until all the chocolate is melted. 8. Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don’t scramble!) 9. Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two. 10. Pour the chocolate filling into cupcake foils leaving a little bit of room at the top (¼–⅛ of an inch or so). 11. Bake for 15–17 minutes, until the chocolate filling is just set and wobbles very slightly shaken. 12. Turn on the broiler to high and top each pie with a marshmallow. 13. Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out. Once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
1 6-count pack of biscuit dough Vanilla ice cream Canola oil, for frying ½ cup powdered sugar 1 tablespoon milk Raspberries and mint, for garnish
PREPARATION
Open the pack of biscuit dough and cut each biscuit into halves. Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough. Carefully wrap the edges of the dough over the ice cream, creating a very tight seal. Repeat with the remaining biscuit dough and freeze them for 1 hour. Heat oil over medium-high heat. Fry the frozen dough balls until golden brown.Drain them on a paper towel. Freeze for another 30 minutes. In a small bowl, combine powdered sugar and milk, stirring until smooth. Pour the glaze evenly over the donut holes. Serve immediately!
Cheesecake:8 ounces cream cheese, softened ¼ cup sugar 1 egg ½ teaspoon mint extract 4 drops green food coloring 1 cup mini chocolate chips
Brownie:½ cup flour 1 cup sugar ⅓ cup dark cocoa powder ½ teaspoon baking soda ½ cup butter, melted 2 eggs
PREPARATION
1.Preheat oven to 350°F/180°C 2.For the cheesecake, in a bowl, beat the cream cheese until smooth. 3.Add sugar, egg, mint extract, and food coloring, and beat until smooth. 4.Fold in the chocolate chips. Set aside. 5.For the brownie, in a separate bowl, whisk the dry ingredients until combined. 6.Add the butter and eggs, and beat until smooth. 7.To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture. 8.Bake 25 - 30 min. 9.Enjoy!
1 pack graham crackers (or 1 1/2 cups graham cracker crumbs) 1 cup mini chocolate chips 1/4 tsp salt 1 1/2 cups marshmallow fluff 2 large chocolate bars for melting (recommend dark chocolate) Coarse salt for topping
PREPARATION
Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces). Add the mini chocolate chips, 1/4 tsp salt, and marshmallow fluff and mix well.
Roll the mixture into 1-inch balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
Remove balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with coarse salt.
1 pack graham crackers ½ cup unsalted butter, cubed 1 teaspoon salt 1 cup water 3/4 cup flour 4 eggs (+1 for egg wash) 14 ounces marshmallow fluff 4 ounces dark chocolate bar ½ cup heavy cream Mini marshmallows for decorating
PREPARARTION
1. Preheat oven to 425˚F (220˚C) 2. In a medium saucepan, add the butter, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil. 3. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour and graham cracker crumbs. Using a wooden spoon, mix thoroughly to combine. 4. Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sided of the pan. Remove the mixture from heat and leave to cool for 5 minutes. 5. Add in the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough - but continue stirring vigorously and they will eventually come together to form a smooth shiny dough) 6. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 2-3 inch logs. 7. Smooth out any peaks/tails caused by piping with a wet fingertip (this will ensure your eclairs cook evenly and maintain an even shape) 8. Brush the eclairs with beaten egg. 9. Bake in a preheated oven for 10 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes. 10. Remove eclairs from oven. Using the tip of a knife, cut a small “x” into the bottom of each eclair and transfer (“x” side up) to a cooling rack. (this will allow any excess steam/moisture to escape ensuring your eclairs maintain their shape). 11. Fill a piping bag fitted with a narrow tip with marshmallow fluff. 12. Just before serving, pipe the fluff into the cooled eclairs. 13. Break apart chocolate and add to a small microwave safe bowl. 14. To a separate, small microwave safe bowl, add the heavy cream. 15. Microwave the cream for one minute. Remove and immediately pour the hot cream over the chocolate pieces. Stir until the chocolate has melted and a nice ganache has formed. (if necessary place the bowl with chocolate and cream in the microwave for 10 second increments, stirring after each until smooth). 16. Dip the top side of the filled eclairs into the melted chocolate. 16. Sprinkle with additional graham cracker crumbs and top with mini marshmallows (if you have a kitchen torch you can “toast” the marshmallows to make them super cute) 16. Best served immediately. Enjoy!
1. In a medium bowl, mix Doce de Leite and melted butter. 2. In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture. Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth. 3. Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about 1/4 inches from the top. 4. Bake the cakes for 425˚F / 220˚C for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it. 5. Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
1 package pre-made cookie dough *optional* extra for topping
3 8-oz packages of cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/2 tsp vanilla extract
3 eggs
Directions:
Preheat oven to 350°F/180°C. Press a package of pre-made cookie dough into a springform pan. In a bowl, mix the cream cheese and sugar until fluffy. Add sour cream and vanilla and mix. Add the eggs, one at a time, mixing thoroughly after each one. Pour into springform pan. *Optional* drop half teaspoonfuls of cookie dough on top of the cheesecake batter. Bake for one hour, cool completely, then refrigerate overnight.
